Toasted pine nuts, sliced green olives and parsley leaves, for garnish (optional)
Remove stems from mushrooms; reserve caps. Set stems aside for another use. Place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper in food processor fitted with metal blade; process until smooth. Place cream cheese mixture in pastry bag fitted with large star tip. Pipe into mushroom caps; garnish with pine nuts, green olives and parsley leaves, if desired.
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